Kneading-machine.



I J. JOUY. KNEADING MACHINE.

APPLICATION FILED FEB. 18, 1910.

Patented Apr. 25, 1911'.

2 SHEETS-SHEET 1.

THE NORRIS PETERS co, WASHINGTON, D c,

J. JOUY KNEADING MACHINE.

APPLICATION FILED FEB. 13, 1910.

Patented Apr. 25, 1911.

2 SHEETS-SHEET 2.

WITNESSES HE NORRIS FETERSC KNEADING-MACI-IINE.

Application filed February 18, 1910.

T 0 all whom it may concern.-

Be it known that I, J ULES JoUy, of Moulin de la Gosse, Epernay, Marne,Republic of France, baker, have invented a Kneading-Machine, of whichthe following is a full, clear, and exact description.

The kneading of bread dough consists in intimately, partially andprogressively mixing the various elements which constitute the dough(flour, water, yeast,) so as to obtain a homogeneous and flexible mass.The kneading is effected in two distinct operations: the first consistsin mixing yeast, water and flour, the second comprises the aeratingwhich is obtained by taking parts of dough in the bottom of thekneading-trough, raising the same above the mass, at the same timestretching them and letting them fall briskly, in such manner that theserepeated movements imparted to the dough permit air to penetrate intothe entire mass. During this operation, a part of the air is absorbed bythe dough and the other part of the air produces swellings in the massof dough.

The action of the air in the dough facilitates its treatment and givesthe result of considerably increasing its volume.

The kneading-machines in use comprise troughs rotating on themselves andin which one or more kneading members are arranged. The shape of thesemembers varies and said members are operated from the exterior of thetrough, so as to plunge into this trough with different speeds bydescribing a circle more or less perfect, while the trough, by rotating,presents successively to the action of these kneading members all theparts of its contents. However, these knead ing members do not give adough similar to that obtained when worked by hand. This is by reason ofthe fact that the same members are employed to effect the kneading andthe aerating operations without being suitable for these two operationswhich are so different from one another. In fact, the kneading membermust be sharp so as to clivide the dough as much as possible, while, onthe contrary, all the parts of the aerating member must be flat withrounded edges for stretching and raising the dough without cutting thesame. Moreover, the kneading members come down very rapidly, so as toimprison the air, for obtaining the aerating, but these rapid andcontinuous movements Specification of Letters Patent.

..atented Apr. 25, 1911.

Serial No. 544,676.

are prejudicial to the kneading and cause the throwing of flour outsidethe trough.

The aerating operation is in fact very delicate and when this work isdone by hand, the baker must vary the raising of the dough according tothe degree of consistency of the mass which changes at every instantduring the kneading operation. This difficulty explains why none of thekneading machines raise a big ball of dough after each movement of theaerator, as this is effected during the work done by hand.

The present invention has for its object a kneading machine in which thekneading and blowing of the dough are divided so as to remedy thedisadvantages indicated above.

In the accompanying drawings: Figure l is a vertical section of theimproved kneading-machine. Fig. 2 shows detached the device for drivingthe members. Figs. 3, 4t and 5 illustrate respectively in side view,plan view and section the kneading member. Figs. 6 and 7 representrespectively in vertical section and plan view the aerating member. Fig.8 is an enlarged detailed view of the disengaging mechanism, and Fig. 9is a view of an end elevation of the upper portion of Fig. 8.

As illustrated in the drawings, this apparatus comprises a trough awhich is rotated with a slow and continuous movement by means of adriving mechanism comprising a shaft Z), an endless chain c engagingsuitable wheels (Z, a worm e and a worm gear rigidly mounted on thepivot g of the trough. Above this trough is placed a lever h havingsocket z', a power connection at j and its fulcrum in a sleeve iscapable of rocking about an axis Z arranged at the end of a traverse rodm also capable of rocking at w. The arm 2', is arranged to receive, bymeans of any suitable coupling, either a kneading member or an aeratingmember.

The kneading member, Figs. 3, 4 and 5, is formed of horizontal cuttingblades 0 secured to a plate 7?. This plate is also provided with an armQ which is secured to the socket 2' of the lever h. The blades 0 divideand mix the dough under the action of the rotation of the trough a andof the upward and downward movement of the lever h, as w'll be describedhereafter.

WVhen the kneading operation has been effected, the kneading member isreplaced by vand the aerating member.

an aerating member. This aerating member, Figs. 6 and 7, is formed of arectangular and slightly curved sheet-iron plate 1" with rounded edges.The top of this plate is traversed by a tube s secured to the plate inany suitable manner.

The upper part 8 of this tube is bent downwardly and provided with aball or other flap valve 25. The tube 8 is also provided with a clampingcollar u having an extension connected to the socket i of the lever 7a.

The upward movement of the lever h is produced by the action of thecrank X integral with a shaft X provided with a suitable disengagingdevice. As is shown, the disengaging device comprises a toothed wheel21/ loosely mounted upon the shaft X and provided with a gudgeon 4:.This wheel receives a regular and continuous movement through the mediumof gear wheels 2, 3 and 1. On one side of the wheel g is placed a tappet5. secured to the shaft X and carrying at its upper end a springabutment 6 with which the gudgeon 4 engages. During the kneadingoperation the tappet 5 and wheel y are connected to one another by meansof a pin 7 passing through the abutment 6, so that the kneading memberis moved at uniform speed. During the aerating operation the pin 7 isremoved. During the upward stroke of the aerating member the gudgeon 4presses upon the abutment 6 and the crank X actuates the shaft X Duringthe downward stroke, however, the weight of the aerating member assistedby the weight of the dough which covers it actuates the shaft X and,consequently, the tappet 5, at a greater speed than the wheel 3/.Therefore, the tappet 5. and the crank X leave the gudgeon 4: and stoponly when the aerating member encounters the surface of the dough. Thewheel y meanwhile continues its uni form movement and the gudgeon againcomes into engagement with the crank X a ed the abutment 6, therebycausing the uniform rotation of the shaft X.

The kneading member follows the dotted line traced in the trough a(Fig. 1) by plunging downward at the middle of the trough and thenmoving upward along the wall of the latter. This member rises. and movesdownward at a uniform speed as the disengaging device does not operateduring the kneading operation.

The aerating member follows the same line as the kneading member, butthe downward movement is effected much more rapidly, as the disengagingdevice operates with this member, which permits the, latter to'movequicker than its driving device during its downward motion, being thenactuated by its own weight and the weight of the dough adhering thereto;the greater the consistency .of the dough the greater will be the amountof dough raised by the member and the quicker said member will fall backbriskly upon the mass. At this moment, the driving mechanism operatesagain and causes this member to plunge into the dough, then this drivingmechanism moves the said member upwardly along the wall of the trough;this upward motion determines the suction of the air through theflap-valve 25' and under the convex part of the sheet-iron plate.

The speed with which the aerating member falls is, by reason of thedisengaging device, so rapid that dough has not the time to separatefrom the member; consequently, the air has not been able to escape andthe new plunging motion of the aerating member causes the formation ofan enormous swelling at the surface of the dough which bursts only whenit is encountered by the aerator. Thus the number of swellings producedin the trough corresponds exactly to the nunr berof rotations efiectedby the aerating member, so that during the aerating operation, onlyswellings are seen on the surface of the dough. Moreover, this solidmember with rounded edges stretches the dough considerably.

Claims:

1. In a kneading-machine, a rotary trough,

a removable kneading-member, a removable aerating member, a leverreceiving the kneading member and then the aerating member, a drivingmechanism for the lever provided with a disengaging device operat ingduring the aerating operation and immobilized during the kneadingoperation.

2. In a kneading-machine, arotary trough, a removable kneading membercomprising horizontal cutters, an aerating member comprising a convexsheet-iron plate surmounted by a central tube provided with an air inletflap valve, a lever receiving the kneading member and then the aeratingmember, a driving mechanism for the lever provided with a disengagingdevice operating during the aerating operation and immobilized duringthe kneading operation.

The foregoing specification of my kneading-machine, signed by me thisseventh day of February, 1910.

J U'LES JOUY.

itnesses DEAN B. MAsoN, R. EHIRIOT.

Copies of this patent may be. obtained. for five. cents each, byaddressing the Commissioner of Patents, Washington, I). (1.

